Best 3 Spring Barley Soup Recipes
Spring barley soup is a hearty and flavorful soup that is perfect for a cold day. It is made with barley, vegetables, and broth, and can be customized to your liking. This article provides three different recipes for spring barley soup, each with its own unique flavor profile. The first recipe is a classic spring barley soup made with chicken broth, carrots, celery, onion, and peas. The second recipe is a vegetarian spring barley soup made with vegetable broth, tomatoes, zucchini, and spinach. The third recipe is a creamy spring barley soup made with milk, cream, and cheese. All three recipes are easy to make and can be tailored to your dietary needs and preferences. Whether you are looking for a classic comfort food dish or a lighter and healthier soup, you are sure to find a spring barley soup recipe in this article that you will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
BARLEY AND SPRING ONION SOUP WITH FAVA BEANS
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers' market. You can make a quick vegetable stock with the trimmings while you're prepping the ingredients.
Provided by Martha Rose Shulman
Categories one pot, soups and stews
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
- Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
SPRING CHICKEN & BARLEY SOUP
A light, barley soup. . .perfect for Spring and Summer. This is a high fiber, low fat and heart healthy soup. Recipe originally from Eating Well Magazine, but switched up a bit after making! Feel free to add some salt free all purpose seasoning or Italian Seasoning in the last 5 minutes of cooking; I used Recipe #334780 with great results. The orange peel is the secret ingredient in this recipe. . .brightens it right up!
Provided by januarybride
Categories Clear Soup
Time 1h5m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
- Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
- Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
- Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
- Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
- When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
- Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
- Gather basil and orange zest and finely chop together.
- Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
Nutrition Facts : Calories 275.5, Fat 9.5, SaturatedFat 2.2, Cholesterol 23.2, Sodium 693.7, Carbohydrate 31.7, Fiber 6.6, Sugar 7.3, Protein 20
Tips:
- Use vegetable broth or water instead of chicken broth for a vegan or vegetarian version of this soup.
- Add 1 cup of cooked shredded chicken or turkey to the soup for a protein boost.
- For a thicker soup, add 1/2 cup of cooked barley or quinoa.
- To make the soup more flavorful, add 1 tablespoon of dried thyme or rosemary.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Spring barley soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is packed with fresh vegetables and barley, and it is full of flavor. This soup is also a great way to use up leftover vegetables. So next time you have some extra vegetables on hand, give this soup a try!
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